My mother used to make this chutney occasionally, as a dip for samosas and pakoras (fritters). I also remember her making this as a salad dressing for chopped radish (mooli, in hindi), especially during the summers. The mint, combined with the heat from serranos and the lingering flavor of garlic and cilantro is just heavenly.
Ingredients:
1 bunch cilantro leaves
½ bunch mint leaves
5 leaves of spinach
2 cloves garlic
2 serranos (or more if desired)
juice from half lemon
salt to taste
¼ cup water (or more based on approximation)
Method:
1. Combine all the ingredients in a food processor and process until you get a puree with a slightly chunky consistency.
2. Transfer the contents to a bowl and it’s ready to serve.
